Updated: Sep 25
RECIPE Eggless Vanilla Cake in a Pressure Cooker Recipe
by Choco Moksha
2 Cups flour
2 1/2 tsp baking powder
1/2 cup butter
1 1/2 cups castor sugar
1/2 cup water
1 tsp vanilla essence
1/4 tsp salt
2x6 inch round or square cake tins
How to Make Eggless Vanilla Cake in a Pressure Cooker
1.Line the base of the tins with butter paper or grease the bases and dust either with maida or sugar until well coated.
2.In a mixing bowl, sift the flour and baking powder.
3.Add salt, sugar, butter, water and vanilla, and beat the mixture using a wooden spoon or a beater till well blended.
4.Add the yogurt to the batter and beat until smooth. The batter looks almost glossy when done. Transfer the batter into the two tins.
5.Heat the pressure cooker (empty), covered with the lid but without the pressure, for 3-4 minutes on high heat, then place one cake tin in it.
6.Close the lid without the pressure, lower the flame and let it cook until done (about 30 minutes).
7.Repeat with the other tin. Serve.
Nutrition Facts by Choco Moksha
Per Serving: 276 calories; protein 3.1g 6% DV; carbohydrates 45g 15% DV; fat 9.9g 15% DV; cholesterol mg; sodium 208mg 8% DV.
We at Choco Moksha suggest you to use high quality ingredients for your Eggless Vanilla cake in cooker to maximise the taste and texture.